We are all preparing for the uncertain future ahead of us. Food shortages and price increases are inevitable. We are not helpless, the world will not die when this generation does, We must look forward with confidence and optimism that we can not only survive but thrive as the healthy productive humans we were meant to be.
This blog is going to delve into the activity of living sustainable. Like there are laws of nature, there are laws that rule our bodies survival. Of these things, nutrient intake is one of the most vital to health. Being able to preserve food from a time of abundance to a time of lack is imperative.
Salt is impossible to grow. It could be difficult to come by if food distribution is disrupted. Not only is it necessary for safe fermentation, it is necessary for health and a flavor enhancer second to none. Stock up on sea salt for dining and kosher salt for preserving food for later.
beans, cabbage and garlic preserved only with salt
Freezing and canning traditionally have been used to preserve food. In fact there are posts on this blog detailing how easy it is to prepare food for freezing. There both require electricity, one storage and one in production respectively, and nutrients are diminished in the process. Fermentation preservation has neither of these problems. In fact nutrition is enhanced by eating pickles, sauerkraut and other vegetables.
Kosher Salt is the first thing you should stock up on as it alone will preserve your food for later dining. The salt must not contain iodine like most table salt. Buy several boxes and store it in the back of a cupboard, it won't go bad.
Why and How to Ferment Vegetables
This is a link to my post for making sauerkraut. I use this for preserving garlic, hot peppers, cabbage, cucumber pickles and spicy pickled beans.